Chocolate Covered Candy Canes

1/2 c. semi-sweet chocolate morsels 2 tsp. shortening 16 peppermint candy canes or sticks Crushed hard peppermint or spearmint candy Line jelly roll pan with waxed paper. Heat chocolate morsels and shortening in 1-quart saucepan over low heat until melted. Tip saucepan so chocolate runs to one side. Dip 1 candy cane at a time into chocolate, coating about 3/4 of each stick with chocolate. Place in pan. Let stand about 2 minutes or until chocolate is partially dry. Roll chocolate-dipped ends in crushed peppermint candy. Let stand about 10 minutes or until chocolate is dry. Store loosely covered at room temperature up to 2 weeks.

 

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